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Bread Pudding with Caramel Rum Sauce Recipe

Bread Pudding with Caramel Rum Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on July 07, 2007

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    This recipe is wonderful! I have served it many times and each time someone asks for the receipe.

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  • on March 09, 2007

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    Tasted pretty good. Was very easy to make. Not the best I have ever had but good. Baked up very pretty.

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  • on November 14, 2006

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    Made this bread pudding for a family gathering and everyone raved about it, and some were very picky people.

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  • on October 31, 2006

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    ...and the bread, of course. The bread is the key to this whole recipe. Brioche is, as Tyler would put it, the "ULTIMATE" bread for this recipe. It is also difficult to find a good baker that makes a good loaf of brioche. Keep the brioche for about a day or two and it will be the star of your entire recipe. In my opinion it can make or break the pudding. The rum, the custard and everything else is just icing on the cake.

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  • on August 10, 2006

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    I substituted the dark rum for Frangelico Hazelnut liquor and it tasted ggreat I made two and my family ate them in no time!

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  • on August 09, 2006

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    I had trouble finding the bread so I called the bakery and we substituted
    Challa (a Jewish egg bread which turned out GREAT!! I also used rum extract in the place of real rum and it was a hit at my house. Definitely will fix again and again!!

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  • on March 19, 2006

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    if it can, this recipe is almost too good :

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  • on March 11, 2006

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    Next time less sugar and more rum.

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  • on March 11, 2006

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    just wowed my family!

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  • on March 11, 2006

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    This is a hand-it-down recipe.

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